Chorizo and Potato Empanadas
Makes 8 large or 16 small empanadas. Gretchen McKay, Post-Gazette
For dough:
21/4 cups unbleached all-purpose flour
11/2 teaspoons salt
8 tablespoons cold unsalted butter, cut into cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar
For filling:
2 tablespoons vegetable oil
1 cup chopped white onion (1/2 large)
1/2 large green bell pepper, seeded and chopped (about 1 cup)
2 hot chili peppers, seeded and chopped
1 clove garlic, minced
1 pound loose chorizo sausage
2 Yukon Gold potatoes, chopped into bite-sized pieces and cooked
Generous pinch of Mexican oregano
1 teaspoon salt
Generous grind of fresh black pepper
Egg wash, for sealing and brushing tops of pies
Make dough: In a large bowl, mix flour with salt until blended. Add butter chunks and blend with your fingertips or a pastry blender until it resembles coarse meal or sand with some pea-size butter lumps.
In another small bowl, beat together egg, water and vinegar with a fork. Add to the flour mixture, and stir just until the wet and dry ingredients are incorporated. Don’t worry if it looks a little shaggy, as it will soon come together!
Pour flour mixture onto a lightly floured work surface and after gathering it into a loose ball with your hands, knead it gently once or twice until it comes together in a soft dough. Form the dough into a rectangle, and wrap in plastic wrap. Chill in the fridge for at least a half-hour while you prepare the filling.
Preheat oven to 375 degrees, and baking pan with parchment paper.
Prepare filling: Heat oil in a large nonstick frying pan. Add onions and cook until soft and slightly translucent, about 3 minutes.